I like to think that I’m not a shallow person… and then a recipe like this comes along. I read the title and immediately knew I wanted to try it – just because of the name. Perhaps from now on we should indulge in creative recipe names? Beyond the name, after skimming over the recipe I realized it was a fast and simple dish that makes traditional shrimp cocktail look like a wallflower. This take on shrimp cocktail is like the *hussy* of the shrimp cocktail world – spiked heels, overly tight jeans, bad lipstick, and cleavage. I love it.

a kilo of lovely, raw shell-on shrimp

mixing up creole seasoning

The recipe comes from the Dinosaur Bar B Que cookbook, which I always seem to rediscover each summer. I can’t recall if I bought it for myself or if my friend, Carrie, gave it to me. Even if I bought it for myself, I wouldn’t have known about Dinosaur BBQ had it not been for Carrie’s love affair with the place. So thanks either way, sweetie.

BRAZEN sauce! she’s got a bite

the boil requires beer

I always have a *vat* of Mutha Sauce in my fridge as well as several of the Dinosaur BBQ spice rubs already mixed in my cupboards, so it’s alarming for me when I have to mix up MORE. The process is so bloody simple, though. The shrimp boil required some Old Bay seasoning which is a staple in any southern Virginia home. But this isn’t southern Virginia and I couldn’t find it anywhere in Boulder. I went online and found a copycat recipe and mixed up some of my own (I’ll list that in the recipe too).

drop the shrimpies into the boiling liquid

chilling out on ice

The shrimp is quick to whip up if you have the Mutha sauce and your spice rubs ready to go. Even if you don’t, the sauce and rubs are easy to make too (just a long list of ingredients, but nothing overly complex to make you cuss). It makes a perfect appetizer for a party of friends who like a little spice and are willing to roll up their sleeves and get dirty! Jeremy and I enjoyed them for dinner. Summer is good.

The shrimp: Combine beer, vinegar, water, and Old Bay seasoning in a high sided pot and bring to boil over high heat. Once at rapid boil, pour the shrimp into the pot and cover with lid. Cook for 2 minutes or until shrimp is just done. Drain the shrimp in a colander and cover with enough ice to stop the cooking. Toss the shrimp in a bowl with the garlic and creole seasoning. Serve warm or chilled.

Brazen sauce: Mix all of the ingredients together in a bowl and serve with shrimp.

36 nibbles at “drunken, shameless, and brazen!”

LOVE Dinosaur BBQ!! I live close to one, and am about an hours’ ride away from the original in Syracuse, NY. I really need to pick up the cookbook. I’ve had these shrimp in the restaurant, and ohhhhhh dear. They are incredible (and I don’t even really like shrimp!). I think I might need to schedule a dinner date at Dinosaur pretty soon.

Hey – no disrespect to Southern Virginia – but Old Bay is a Maryland seasoning. It goes on Maryland crab. And it goes on absolutely anything else and will result in a delicious punch, but I’m just trying to do Maryland proud, here.

God I have not sent your box yet (surprise,surprise..not) because I am adding a box of Old Bay in it. Yes, even if you now have a copycat, the tin is always cool to look at. (now that’s shallow :))
I could really see this be our dinner too with a great big salad. Can’t wait for shrimp season!

I do love a good hussy… my mother told me I would be one when I got my third ear piercing, so I’ve always regarded it as a good thing, even tho I’m sure that’s not what my mother intended! :)

And just last night the hubs was saying he wanted a good shrimp cocktail with spicy sauce… think this will be on the menu this weekend. Our house stocks old bay and mutha sauce too… as all finer homes should! :)

I’m always sort of against buying seasoning blends because I like to mix my own seasonings and usually pre-made seasoning blends are a rip off. I’ve always made exceptions for seasoned salt and Old Bay, but now I’m going to have to try making my own Old Bay for sure.

Hah! And I thought regular shrimp cocktail was the cleavage-y slutty dish already! :P But I tend to look past that and try to see if the dish has any personality. The difference is that most shrimp cocktails, with bottled cocktail sauce and sad, tasteless crustaceans, sadly do not. This one’s got a special trick up her sleeve :) And, I got to visit your barbecue chicken post again!

This is some recipe! Yumm! I am not much of a seafood person, but when I do eat it. It has to be cooked a certain way and this is my kind of way! All of your photos are amazing and everything looks super delish. Great post & great blog!

We love the Dinosaur BBQ. Unfortunately we do not live near one, but since we have lots of family in upstate NY, it’s our first stop whenever we get to Rochester, NY. Have an awesome picture of family members and the Oscar Mayer Weinermobile taken outside the Dinosaur in Syracuse several years ago. It’s hilarious. I bought the cookbook for my husband several years ago. We haven’t tried this recipe yet, but will now.

Oh my god, I was so excited to see The Dinosaur mentioned today! Rochester, N.Y. is my hometown, and the Dinosaur is my dad’s favorite stop with his bicycling buddies. He bought me the cookbook a few years ago, and it is simply one of my favorites just to read and drool over the pictures. I’m allergic to shrimp, unfortunately, but this looks amazingly delicious!!

Kelly – lucky you! The cookbook is great. I keep finding more and more recipes I want to try. Mmmm.

Rebecca – yes, it’s the epitome of summer ;)

Rosa – thanks!

Rachel – right. I was referring to growing up in So Virginia – it is in every southern kitchen, really ;) I guess you Marylanders need something to boast about, eh? *snicker*

Tartelette – omg!!! You are TEH awesome!!! xxoo

Irina – ha ha ha! We have tiny ice cubes. We don’t have an ice maker in our freezer. My ice cube tray is this cool one with tons of itty bitty ice cubes (I like them better in my drinks than large ice cubes).